Ingredients
- 1/2 (17.3-ounce) package frozen puff pastry, thawed
- 2 cups water
- 1 cup dry white wine
- 1/2 cup thinly sliced yellow onions
- 2 thin slices Meyer lemon
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 pound sea scallops, foot removed
- 12 spears very thin asparagus, trimmed, steamed until tender, and chilled
- Truffle Vinaigrette, recipe follows
- 1 fresh black truffle or canned black truffle, approximately 1-inch in diameter, washed and very thinly sliced
- Meyer Lemon Creme Fraiche, recipe follows
- 2 ounces enoki mushrooms, rinsed well, wiped dry, and stems trimmed
- Chopped fresh chives, garnish
Description
Food Network Invites You To Try This Scallop And Truffle Mille-Feuille With Meyer Lemon Creme Fraiche And Truffle Vinaigrette Recipe From Emeril Lagasse.
Food Network
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